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Very fast chilling in beef

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Keywords
Beef production, Chilling, VFC, Tenderness, Beef tenderness
Date
2001-07
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
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Report 43.pdf
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Journal Issue
URI
http://hdl.handle.net/11019/128
Citation
Very fast chilling in beef. The National Food Centre Research Report No. 43. Declan Troy and Robin Joseph. Dublin; Teagasc, 2001. ISBN 184170248X
Abstract
Very fast chilling (VFC) of beef reduces the temperature to -1ÂșC after 5 hours post mortem throughout its mass. The process has many potential benefits (Joseph,1996) including the production of tender meat and greater process efficiency in the meat plant.
Funder
European Union
Grant Number
AIR-CT94-1881
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